Frosted Zucchini Cake Bars
I love zucchini bars so much. I love cake. I love spices. I love anything drenched in buttercream. So why not make Frosted Zucchini Cake Bars to fulfill all my dessert dreams?
Well, after a trip to the farmers market, with the most gorgeous zucchini just staring back at me from one of the small farm stands, I knew exactly what I’d be making. Frosted zucchini cake bars were happening!
Soft and fluffy zucchini cake bars filled with warm spices and topped with a thick layer of creamy buttercream frosting. They’re the perfect way to turn fresh summer zucchini into a warm autumn dessert.
Why You’ll Love This Frosted Zucchini Cake Bar Recipe
- Easy one-bowl cake
- Made with fresh zucchini
- Warm cinnamon, ginger, and cloves
- Soft, moist, and fluffy
- Topped with fluffy vanilla buttercream
- Perfect for any time of year
You all know I love a recipe that involves one big bowl! I don’t mind pulling out the electric mixer when I need to, but there’s just something so much easier about being able to throw all the ingredients together, mix, and bake. Less mess and fewer dishes.
Ingredients for Spiced Frosted Zucchini Cake Bars
For the Zucchini Cake
- All-purpose flour
- Ground cinnamon
- Ground ginger
- Ground cloves
- Baking powder
- Baking soda
- Salt
- Butter
- Eggs
- Granulated sugar
- Brown sugar
- Vanilla extract
- Fresh zucchini, grated
Ingredients: For the Fluffy Vanilla Buttercream
- Butter
- Powdered sugar
- Vanilla extract
- Milk
Making Frosting without electric mixer:
Speaking of electric mixers and using one bowl, if you don’t have a mixer, you can still make the frosting! Just melt the butter, let it cool a bit, and then mix in the powdered sugar, vanilla, and milk.
If the frosting is too runny, let it sit for about 10 minutes to firm up, or mix in a little more powdered sugar. If it’s too thick, add a splash more milk until you get the consistency you want.
I do this all the time with my banana bars and my sourdough cinnamon rolls, and it works great!
Zucchini Cake Bar Substitutions
Butter: You can use melted coconut oil in place of the melted butter in the zucchini cake. Keep in mind that it may slightly change the flavor and texture.
Milk: Any milk you normally keep on hand should work in the vanilla buttercream, including dairy-free milk.
Spices: Feel free to adjust the cinnamon, ginger, and cloves to your taste. You can also use a pumpkin pie spice blend if that’s what you have in the pantry.
Buttercream: If you don’t want a thick layer of buttercream, you can make a simple powdered sugar glaze instead. These zucchini bars are also delicious with simple whipped cream too!
Zucchini: canned pumpkin can be used in place of zucchini. (about 2 cups)
A few weeks ago, one of my best friends had a baby! She and I share the same love for recipes, but especially desserts. So when I was thinking about what I wanted to bring her, I knew exactly what I wanted to make: these Frosted Zucchini Cake Bars, along with a batch of my oatmeal cream pie cookies!
Bakery Boxes for Cute Packaging
I always have these larger bakery boxes and smaller bakery boxes on hand for anytime I’m sending my husband to work with desserts or dropping off to a friend or neighbor. I used to use them for my bakery business, too. Oh, and if you have a single dessert, these were my FAVORITE! Even long after I stopped my bakery business, I still purchased these.
Tips for the Best Zucchini Bars
Don’t squeeze the zucchini. The moisture from the freshly grated zucchini helps make these bars incredibly soft and moist.
Don’t overmix the batter. Mix the wet and dry ingredients until just combined, then gently fold in the zucchini.
Let the melted butter cool. Give the melted butter a little time to cool before mixing it with the eggs so you don’t accidentally cook them.
Don’t overbake. Check the center with a toothpick and pull the bars from the oven as soon as it comes out clean. Overbaking can dry them out.
Cool completely before frosting. As tempting as it is to frost them right away, let the zucchini bars cool completely so your fluffy vanilla buttercream doesn’t melt.
Use freshly grated zucchini. Fresh zucchini adds plenty of moisture and practically disappears into the cake as it bakes.
How to Make Frosted Zucchini Cake Bars
Mix the dry ingredients. Whisk together the flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt.
Mix the wet ingredients. Whisk the eggs, then slowly mix in the slightly cooled melted butter. Stir in the granulated sugar, brown sugar, and vanilla.
Make the zucchini cake batter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the grated zucchini.
One-Bowl & No-Mixer Required!
Bake the zucchini cake bars. Pour the batter into a prepared baking dish and spread evenly. Bake until a toothpick inserted into the center comes out clean. Be careful not to overbake so the zucchini bars stay soft and moist.
Let the bars cool. Allow the zucchini cake bars to cool completely before adding the frosting.
Make the vanilla buttercream. Beat the softened butter until light and fluffy. Gradually mix in the powdered sugar, then add the vanilla and milk. Beat until fluffy and creamy.
Frost and serve. Spread the fluffy vanilla buttercream over the cooled zucchini cake bars.
You can HALF this recipe!
This recipe makes about 10–12 bars. If you’d like to make a smaller batch, simply cut the recipe in half and use a smaller baking pan. Just keep an eye on the baking time since the bars may bake a little faster!
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Zucchini Bars all Year Round:
The best part about zucchini bars is that they’re truly a year-round dessert. They’re fresh and delicious in the summer when zucchini is growing like crazy, but they’re also warm and cozy in the fall and winter with all those delicious spices.
I always tell people who don’t love pumpkin desserts to make these zucchini bars instead. You still get all those warm, cozy fall flavors without the pumpkin!
I’m so in love with this recipe! We have family coming to town in a few weeks, and I already know this is what I’ll be serving for dessert. I’m also extra excited because my zucchini plant finally decided to start producing, so hopefully I’ll have plenty of fresh zucchini straight from the garden to make another batch!
Frosted Zucchini Cake Bars
Ingredients
Zucchini Cake Bars Batter
- 6 Large eggs
- 2 Large Zucchini Grated (do not drain)
- 1 1/3 Cup Melted Butter
- 1 1/2 Cup Sugar
- 1 Cup Brown Sugar packed
- 2 Tablespoons Vanilla Extract
- 3 Cups All-Purpose Flour
- 2 Tablespoons Ground Cinnamon
- 2 Teaspoons Ginger
- 1/2 Teaspoons Cloves
- 2 Teaspoons Baking Soda
- 1 1/2 Teaspoons Baking Powder
- 1 1/2 Teaspoons Salt
Fluffy Vanilla Buttercream
- 3/4 Cup Butter Room Temperature
- 3 1/2 Cups Powdered Sugar
- 2 Teaspoons Vanilla
- 3 Tablespoons Milk
Instructions
Zucchini Cake Bars
- Preheat oven to 350-degrees. Line a 9 x 13 pan and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In a separate mixing bowl, whisk the eggs. Slowly whisk in the slightly cooled melted butter. Add the granulated sugar, brown sugar, and vanilla extract, and mix until smooth and well combined.
- Grate two large zucchinis.
- Mix in the wet ingredients into the dry ingredient bowl, fold in the grated zucchini. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the grated zucchini.
- Pour the batter into the prepared baking dish and spread evenly. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake to keep the bars soft and moist.
Fluffy Vanilla Buttercream
- Using an electric mixer, beat the softened butter until light and fluffy. Gradually add the powdered sugar, mixing until smooth. Add the vanilla extract and milk, then beat on high until the buttercream is light, fluffy, and creamy. Spread over the completely cooled zucchini cake bars.
I sprinkled a little cinnamon on top for a subtle decor.
Frosted Zucchini Cake Bars FAQs
Do I need to peel the zucchini first?
No! There’s no need to peel the zucchini before grating it. The skin is soft and blends right into the cake while it bakes.
Do I need to squeeze the water out of the zucchini?
No, I don’t squeeze the zucchini dry for this recipe. That extra moisture helps keep the zucchini cake bars soft and moist.
Can you taste the zucchini?
Not at all really! The zucchini adds moisture to the cake, but the cinnamon, ginger, cloves, vanilla, and buttercream are the flavors that really shine through.
How do I know when zucchini bars are done?
Insert a toothpick into the center of the bars. When it comes out clean, they’re ready. Try not to overbake them because you want the bars to stay soft and moist.
Can I make these zucchini bars without an electric mixer?
Yes! You don’t need an electric mixer for the cake. You can even make the frosting without one by using melted butter. Let the butter cool slightly, then mix it with the powdered sugar, vanilla, and milk until smooth.
How should I store frosted zucchini cake bars?
Store the frosted zucchini bars covered in the refrigerator. I like to let them sit out for a little bit before serving so the cake and buttercream can soften up.
Can I make a smaller batch?
Yes! You can cut the recipe in half and bake it in a smaller pan. Just keep an eye on the baking time since a smaller batch may bake more quickly.
I used a 9 x 13 pan
I hope you love these Frosted Zucchini Cake Bars as much as we do! They’re soft, perfectly spiced, and that fluffy vanilla buttercream just makes them so good. If you have some fresh zucchini sitting on your counter or growing in the garden, this is your sign to make a batch! And if you try the recipe, let me know what you think in the comments below. I always love hearing from you guys and seeing what you’re making!
